How to choose a saucepan
A saucepan is the small workhorse that shows up in nearly every recipe, from a quick sauce to reheated leftovers.
1 to 2 quarts covers sauces and single portions, while 3 to 4 quarts is the better fit for grains, soup, or cooking for a family. Stainless steel saucepans handle acidic, tomato- or wine-based sauces without reacting or picking up a metallic taste. A tight-fitting lid holds in moisture for simmering rice or oats, and a nonstick saucepan trades some high-heat searing power for easier daily cleanup. Buy the size you will actually reach for most, not the largest one on the shelf.
Frequently asked questions about Saucepans
What is a saucepan?
What is a saucepan?
A saucepan is a deep pan with tall straight sides and a long handle, usually 1 to 4 quarts. The depth-to-surface ratio limits evaporation, which suits sauces, grains, and liquids.
Can a saucepan go in the oven?
Can a saucepan go in the oven?
Fully clad stainless steel and cast iron saucepans usually can. Plastic or silicone handles and most nonstick coatings limit you to lower temperatures, so check the rating.
How do you clean a burnt saucepan?
How do you clean a burnt saucepan?
Simmer water with a few spoons of baking soda for ten minutes to loosen the residue, then scrub. Bar Keepers Friend handles what is left on stainless.
What size saucepan do I need?
What size saucepan do I need?
A 2 quart covers most everyday jobs like sauces, oatmeal, and reheating. Add a 3 or 4 quart if you cook grains or soups for more than two people.
What is the difference between a saucepan and a saucier?
What is the difference between a saucepan and a saucier?
A saucier has curved, sloping sides so a whisk reaches every part of the base. A saucepan has straight sides and sharp corners where sauce can catch.